Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!
2cansSalmon* (200 g after drained)
1cupSweet bell pepper, diced (140 g)
1cupCucumber, diced (140 g)
1cupPurple cabbage, diced (80 g)
1/4cupchives, minced (15 g)
1TbspDill, minced (5 g)
3TbspPlant-based sour cream or favorite sub** (45 g)
2TbspYellow mustard (30 g)
2TbspJuice from jarred pepperoncinis or pickles (30 g)
1TbspGrainy dijon mustard (15 g)
1TbspBalsamic vinegar, fruit infused for extra YUM (15 g)
1TbspJuice from a lemon (15 g)
1/2-1tspKosher salt and pepper to taste
Add everything to a large bowl and combine well!
Enjoy with chips, rice cakes/thins, toast, or wrap it in lettuce!
*I’m using Chicken of The Sea® canned Salmon which is only 2 fat per 2-oz portion for reference, but feel free to use your favorite salmon (canned or not!)**I love the Forager Project® plant-based sour cream for a dairy-free “yogurt.” Feel free to swap in nonfat Greek yogurt, light mayo, or sour cream, or full-fat mayo if you want it to be extra delicious!MFP: Lillie Eats and Tells Canned Salmon & Chive Salad